How To Make Vermicelli Idli

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Vermicelli/Kheer is well known in Indian recipes specially the milk kheer porridge. From the same vermicelli , spicy steamed cakes can be done in just minutes of time. These baked idli’s are healthy filled with vegetables and has no addition of oil.

The preparation is similar to Rava Idli with just the replacement of vermicelli instead of semolina. They are the best at breakfast and an innovative item adding to your cooking list. Vermicelli idli is more spongy and soft compared to semolina ones.

Ingredients:

2 cups roasted vermicelli

2 cups thick sour yogurt

Grated ginger, coconut, carrot

Chopped coriander leaves

Asafoetida

Salt for taste

For seasoning: 

mustard seeds, urad dal, ghee

The ingredients list can be varied according to your choice like chopped green chillies, curry leaves, cashews, groundnuts , channa dal and many more.

Note that I did not make use of eno salt or baking soda. Sour curd is sufficient for making them soft and spongy.

Procedure:

In deep vessel add roasted vermicelli and yogurt together and mix them well.

Add grated ingredients, coriander leaves, seasoned items and salt. Stir them well and let them rest for 20 minutes.

The batter appears colourful and attractive. If the batter is too thick add some water to bring the consistency of Idli batter.

Once you feel the vermicelli is softened (around 20 minutes) fill them in idli moulds. Fill just half the mould as the baked idlis blows.

You need not greese the moulds, they just slip down once baked. Steam cook for 15minutes.

Healthy colourful and flavourful idlis are cooked.

Serve as it is or with coconut chutney.

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